Roast the cauliflower and carrots with a hint of olive oil (450℉ for 30 minutes).
Heat the oil in a large pot over medium-high heat. Add onion and cook 4 minutes until golden, stirring occasionally.
Add in the garlic, turmeric, cayenne, and curry powder; stir.
Add lentils and water. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
Add cauliflower, carrots, and tomato, and cook for an additional 30 minutes or until lentils and vegetables are tender.
Stir in salt, coconut milk, and spinach, and cook two minutes until the spinach is wilted but still bright green.
Stir in lemon juice. Serve with Indian bread (papadums pictured) or with rice.
